Roast Turkey with Giblet Gravy

Ann Stratton

We feel that cooking the stuffing separately yields a juicier bird, but if you want to stuff your turkey, to be safe, make sure that the stuffing temperature reaches 165 degrees F on a meat thermometer. And you will need to roast the turkey about 30 minutes longer than the roasting time indicated.

Total Time: 4:30

Cook: 0:45

Level:
Moderate

Yield:
14

Serves:
14

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Ingredients

1 fresh or frozen (thawed) turkey

1½ tsp. Salt

½ tsp. coarsely ground black pepper

½ tsp. dried thyme

Giblet Gravy (below)

Fresh herbs for garnish

Directions

Preheat oven to 325 degrees F. Remove giblets and neck from turkey; reserve for making gravy.

Fasten neck skin to back with 1 or 2 skewers. With turkey breast side up, fold wings under back of turkey so they stay in place. Depending on brand of turkey, with string, tie legs and tail together, or push drumsticks under band of skin, or use stuffing clamp.

Place turkey, breast side up, on rack in large roasting pan (17 by 11 inches). Rub turkey all over with salt, pepper, and thyme. Insert meat thermometer into thickest part of thigh next to body, being careful that pointed end of thermometer does not touch bone. Cover turkey with a loose tent of foil, letting top of thermometer poke through. Roast turkey about 3 3/4 hours; start checking for doneness during last hour of roasting.

To brown turkey, remove foil during last 1 hour of roasting time and baste with pan drippings occasionally. Turkey is done when thigh temperature on meat thermometer reaches 175 to 180 degrees F and drumstick feels soft when pressed with fingers protected by paper towels; breast temperature should reach 165 to 170 degrees F. (Upon standing, temperature will rise 5 to 10 degrees.) Place turkey on large platter; cover with foil to keep warm.